And I’m not a big fan of goopy cheese nachos either from the can or those that are baked after being topped. I like Nachos with lots of different yummy things in every bite. Avocado, Jalapenos, Tomatoes, and of course Cheese! And my favorite cheese to use is big chunks of Mexican Cheese, like Campesino from my local farmer’s market

And of course just the RIGHT chips are essential to Nachos. They can not be THIN. They must be thick… flavorful… and most of all FRESH!! Sadly when nacho attacks strike suddenly and must be satiated immediately and my favorite Fresh Chip place is closed on Sundays. So I made due with some packaged chips, Casa Sanchez Thick (They also sell a thin for those of you who like sports bar type nachos)….

And so now that we have our ingredients… it’s nacho time!! First, we need to make our Chorizo! And what better way is than with Eggs! Making Chorizo with Eggs is super easy… just take the chorizo out of its casing, and start cooking and breaking up. Before it gets too cooked, add the scrambled egg mixture. And then scramble. In the end, you should end up with nice fluffy eggs and juicy meaty chorizo…

Yup! What I use for my Mexican Rice, I pour a few spoonfuls over the Nachos. Since I’m not using that melty can cheese, this is what helps blend all the flavors together and moisten up the chips JUST enough… Okay…. Okay…. Enough talk!! Lets see the NACHOS!!